Radish Chutney (Mullangi Chutney)

Ingredients (12)

• ·pieces onions
• ·piece big radish
• ·ml oil
• ·tbsp urad dal
• ·tbsp chana dal
• ·tbsp jeera (cumin seeds)
• ·tbsp coriander seeds
• ·pieces dry red chilies (Kashmiri red chilies)
• ·pieces garlic cloves
• ·g salt
• ·tbsp mustard seeds
• ·pieces curry leaves

1. 1

   Heat oil in a pan. Add the roughly chopped onions and sauté well for about 5 minutes until they turn soft.

2. 2

   Add the chopped radish and sauté for another 5 minutes until the color slightly changes and the raw smell reduces. Switch off the flame and transfer this mixture to a mixer jar.

3. 3

   In the same pan, add a little oil. Add urad dal, chana dal, jeera, and coriander seeds. Sauté until golden.

4. 4

   Add dry red chilies and garlic cloves. Sauté until aromatic. Turn off the flame and transfer this to the same mixer jar.

5. 5

   Add salt and grind everything into a smooth chutney.

6. 6

   For tempering, heat oil in a small pan. Add mustard seeds, urad dal, dry red chilies, and curry leaves. Let it splutter.

7. 7

   Pour the tempering over the chutney.